I'm not always a purist when it comes to "make it yourself." Heck, sometimes you just have to go with easy and FUN! That's what this dessert is--it's easy, it's fun and guilt free with a side of YUM! I hope you will enjoy making it as well as eating it because I know I sure did!
This is also one that you can make ahead, so if you have a dinner party (or dessert party!) you can make them ahead of time, pop them in the fridge and call it a day. Also easily transportable. Are you sold yet? Yea, I thought I had you at miniature, but I wanted to seal the deal!
Oh and did I mention, it's only four ingredients? Four. Ingredients. There is a god.
Let's talk about Jiffy crust. It's my favorite. Inexpensive and easy to make is just my style so Jiffy it is. I use it for all sorts of stuff...like pot pies, regular pies, and quiches.
Just follow the directions on the package and roll it out on some all purpose flour! If Jiffy crust isn't quite your style, just purchase some pre made crust... no one will know the difference.
I used a mini pie crust cutter to cut these out, but you could use a glass or just free hand it if you're feeling bold!
Six mini crusts. A note here: you'll notice that I did not use those cupcake foils. I wish I had. If you do, this will be easier. If you don't, it's not impossible, so fear not.
Pop these in the oven and let em get all pie like.
In the meantime, we're going to mix it up... the Jell-o that is. Every time I make Jell-o I think of Bill Cosby--"You know, pudding!"
Let it sit for 5 minutes to thicken and get all magical
When your pie shells are done let them cool a little while in the muffin pan and then invert them on a rack to let them cool completely (which takes about 5 more minutes). Two words: cupcake foils. With cupcake foils you could skip this inversion nonsense. Just sayin',
Anyway, once your shells have cooled their heels and your pudding has gotten all thick and wonderfully magical, you are ready to fill those shells!! Be generous. You want them to overflow into the mouth of your lucky recipient.
Add your cherry pie on top....
And marvel at your ability to make dessert!
You are the master of the tiny cheesecake universe. With cherries on top.
Mini Cherry Cheesecakes
Time: 30 minutes | Serves 6 | Difficulty: Easy [as pie]
You Will Need:1 package of Jiffy Crust + all purpose flour for sprinkling
1 package of Jell-o pudding, cheesecake flavored (I went fat free)
Cherry Pie filling (a small can will do)
1 3/4 cups milk
Method:
Preheat oven to 425 degrees.
Prepare the Jiffy crust according to manufacturer's directions. Roll out the crust and cut 6 circle shapes to fit into muffin pan. Line muffin pan with cupcake foils (optional).
Place the crust into the muffin pan and place the mini crusts into the oven for 10 minutes.
Meanwhile, mix the Jell-o and milk in a medium mixing bowl and using a small wire whisk, whip 2 minutes or until it begins to thicken. Set aside and let it rest for 5 minutes.
When your shells are done in the oven, let them sit for 5 minutes to cool in the pan. After the five minutes remove them from the muffin pan and let them cool completely. If you didn't use the cupcake foils, gently invert them on a wire rack.
Fill with pudding and top with cherry pie filling and place in the fridge until you are ready to serve them!
Yay! That was easy, right?!
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